Juicy Montreal-Seasoned Pork Chop with Parsley and Onion

1.Pat the boneless pork chop dry with paper towels to ensure a good sear.

2.In a small bowl, combine the Montreal steak seasoning, minced onions, paprika, salt, and black pepper.

3.Rub the seasoning mixture evenly over both sides of the pork chop, pressing gently to adhere.

4.Heat the vegetable oil in a heavy skillet over medium-high heat until shimmering but not smoking.

5.Place the pork chop in the hot skillet and cook without moving for about 5-6 minutes, until a golden-brown crust forms on the bottom.

6.Flip the pork chop and reduce the heat to medium. Continue cooking for another 6-7 minutes, or until the internal temperature reaches 145°F (63°C) and the pork chop is fully cooked but still juicy.

7.During the last minute of cooking, sprinkle the finely chopped fresh parsley over the pork chop to warm and release its aroma.

8.Remove the pork chop from the skillet and let it rest for 3-5 minutes before serving to allow juices to redistribute.

9.Serve the pork chop garnished with any remaining fresh parsley for a fresh, vibrant finish.